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1
In a small, heavy saucepan, combine cream, milk, sugar, and lavender.
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2
Place over medium-high heat and, with a wooden spoon, bruise and crush the herbs against the bottom and sides of pan while bringing mixture just to a boil.
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3
Remove from heat.
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4
Set aside for 15 minutes to allow the lavender flavor to infuse the cream mixture.
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5
Strain through a fine sieve into a bowl, pressing on solids.
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6
Discard the lavender flowers.
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7
Whisk the eggs in a small bowl.
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8
Gradually whisk a ladleful of the cream mixture into the eggs, then pour the eggs back into the cream mixture, whisking.
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9
Cook over medium heat, stirring gently, for about 8 to 10 minutes or until the mixture thickens enough to coat the back of a wooden spoon.
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10
Do not boil.
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11
Transfer this mixture to a bowl, cover, and refrigerate until cold.
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12
Pour into ice cream maker and freeze according to manufacturer's directions.
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13
Peppermint Ice Cream: Substitute 1/2 cup firmly packed clean, fresh peppermint leaves (1/4 cup dried) for the lavender.
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14
Proceed as above.
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15
Optional: The leaves won't give up much of their green color, so you can add 1 or 2 drops of red or green food coloring.
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16
Also, you can add a handful of crushed peppermint candies just 1 second, not 2, before turning off the ice cream maker.
